Classic Lemon Garlic Butter Shrimp with Linguine
This classic recipe features succulent shrimp cooked in a luscious lemon garlic butter sauce, served over tender linguine. It's a quick and elegant meal perfect for any occasion.
Equipment
- Large Pot
- Large Skillet or Pan
- Tongs
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined, fresh or thawed frozen
- 1/4 cup olive oil, divided
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes (optional, for a kick)
- 1/4 cup chopped fresh parsley
- 8 oz linguine
- Salt and freshly ground black pepper to taste
Instructions
Cooking Instructions
- Cook the linguine according to package directions, reserving about 1/2 cup of pasta water, then drain.
- While pasta cooks, pat shrimp dry and season generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat, then cook shrimp for 1-2 minutes per side until pink; remove and set aside.
- Reduce heat to medium, add remaining olive oil and butter to the skillet, then sauté minced garlic and red pepper flakes for about 1 minute until fragrant.
- Pour in broth and lemon juice, bring to a simmer, and scrape up browned bits to deglaze, then stir in lemon zest.
- Add cooked linguine to the skillet and toss to coat, adding reserved pasta water if needed to reach desired sauce consistency.
- Return cooked shrimp to the skillet, toss gently to combine, and heat through for about 30 seconds.
- Remove from heat, stir in fresh parsley, and adjust seasoning as needed.
- Serve immediately, garnished with extra parsley and a lemon wedge if desired.
Notes
For extra flavor, you can marinate the shrimp in a little lemon juice and garlic for 15 minutes before cooking. Be careful not to overcook the shrimp, as it can become rubbery quickly.